Answered: Your Most Burning Questions about Baking Recipes
Almost two months again, my friend gave me a pack of rolled oats. I haven't used it as I've yet to come across any appropriate recipes. Lately, I have set some fundamental necessities when it comes to baking recipes...the amount of sugar and fats to be used shouldn't be too overwhelming in order that I could nonetheless indulge on the bakes without expanding my waistline further ;)
I lastly discovered this cookie recipe that makes use of roll oats, with solely 1 egg and vegetable oil instead of butter. It's taken from a cookbook, Homemade Cookies by Jacqueline Bellefontaine. The cookies were evenly browned by around 10mins within the oven, and that i gave it a couple more mins to reach golden brown. The method for making these oatmeal raisins cookies is almost just like the muffin method, the place the wet components(milk, egg & oil) are added to the dry ingredients (flour, rolled oats, sugar, raisins) to kind a soft dough.
This is the very first time I've tasted any cookies which might be fabricated from roll oats. I used to be slightly taken aback by the texture of the cookies. Instead, they're slightly chewy, most likely as a result of rolled oats...and the middle is gentle and moist, a results of the usage of liquid oil, I feel. I don't know whether or not this is the correct texture and that i seriously think that they're like half-baked cookies! They differ from the familiar crunchy texture I at all times associate with cookies.
I personally have but to acquire the style of such type of cookies, however surprisingly, my higher half finds it very scrumptious! Well, like what he commented, "These actually tasted not like cookies and not like muffins either", however he likes it that method...
Ingredients:
150g plain flour
150g rolled oats
1/2 teaspoon baking soda
150g light brown sugar
50g raisins
1 egg
125ml vegetable oil (I used sunflower oil)
4 tablespoon milk
I lastly discovered this cookie recipe that makes use of roll oats, with solely 1 egg and vegetable oil instead of butter. It's taken from a cookbook, Homemade Cookies by Jacqueline Bellefontaine. The cookies were evenly browned by around 10mins within the oven, and that i gave it a couple more mins to reach golden brown. The method for making these oatmeal raisins cookies is almost just like the muffin method, the place the wet components(milk, egg & oil) are added to the dry ingredients (flour, rolled oats, sugar, raisins) to kind a soft dough.
This is the very first time I've tasted any cookies which might be fabricated from roll oats. I used to be slightly taken aback by the texture of the cookies. Instead, they're slightly chewy, most likely as a result of rolled oats...and the middle is gentle and moist, a results of the usage of liquid oil, I feel. I don't know whether or not this is the correct texture and that i seriously think that they're like half-baked cookies! They differ from the familiar crunchy texture I at all times associate with cookies.
I personally have but to acquire the style of such type of cookies, however surprisingly, my higher half finds it very scrumptious! Well, like what he commented, "These actually tasted not like cookies and not like muffins either", however he likes it that method...
Ingredients:
(makes about 36 cookies)
150g rolled oats
1/2 teaspoon baking soda
150g light brown sugar
50g raisins
1 egg
125ml vegetable oil (I used sunflower oil)
4 tablespoon milk
- Preheat oven to 200 deg C. Lightly grease a baking sheet (I lined the baking sheet with parchment paper for ease in cleansing). 4. Make a properly within the centre of the dry substances and pour in the egg mixture. Transfer cookies to a wire rack to cool fully. Store in an air-tight container. 2. Mix collectively flour, oats, baking soda, sugar and raisins in a bowl. (I 'plump up' the raisins a little bit by soaking them in water for a few mins.)
- In one other bowl, whisk together the egg, oil and milk. 5. Place spoonfuls of dough nicely apart onto the baking sheet, and flatten barely with the tines of a fork. 6. Bake for about 10 mins. Mix together to form a tender dough.
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